Food Truck Recipes: The Lime Truck - Crab, Scallop and Shrimp Ceviche!

Yield: 4 appetizer servings

• 1 pound cooked blue crab meat
• 1/2 pound tiniest bay scallops you can find (usually 80-120 per pound)
• 1/2 pound cooked (chilled) shrimp of your desired size (we use 250-300, but if you want to impress your guests use 20-30)
• Sriracha hot sauce, to taste
• Sugar, to taste
• Salt, to taste
• Lime juice (fresh or I'll come after you with my chef's knife), to taste
• Fresh cilantro, chopped, to taste

Optional add-ons:

• Raw corn kernels (simply cut off the cob)
• Avocado, diced
• Tomato, diced
• Cucumber, diced
• Mango, diced
• Pineapple, diced
• Macadamia nuts, coarsely chopped
• Marcona almonds, coarsely chopped
• Bell peppers, diced

Garnish: tortilla chips
Procedure:
1. In a nonreactive bowl, such as glass or ceramic, gently toss seafood. Add Sriracha, sugar, salt, fresh lime juice and cilantro to taste. I can't tell you how much Sriracha because I don't know how spicy you want yours, likewise with all others. Keep adding until it's balanced and you like it. That's when it's done. 2. Add ingredients to your own contentment, but use no more than 4. Cover and chill for 30 minutes.
3. Serve with tortilla chips, and although it keeps well in refrigerator for 2 days, it's best after 30 minutes. Also, feel free to add lemon, orange or grapefruit juice. This is by no means the only way to do it, just the way that works for us.

Source: Jason Quinn, consulting chef, The Lime Truck
http://www.ocregister.com/articles/diced-311638-taste-lime.html